October 20 is the day we give fresh flower bouquets, small gifts full of love along with a beautifully decorated cake. Let’s head to the kitchen with Tastetutorial.com to learn 2 ways to make thechiffon rose cake delicious enough to give to mom!
1. Rose chiffon cake
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Rose chiffon cake Serves 4
Cake flour 160 gr (or all-purpose flour no. 8) Chicken eggs 7 eggs Whipping cream 150 ml Unsweetened fresh milk 110 ml Rose essence 1 teaspoon Lemon juice 10 ml Pink food coloring a little Cooking oil 120 ml Sugar 90 gr
How to make Rose chiffon cake
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Beat the egg mixture
First, separate the yolks and whites of 7 eggs.
Next, add 120ml of cooking oil into the bowl of egg yolks and mix well to combine.
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Mix the flour
Continue to add 160g of sifted flour and 110ml of unsweetened milk into the bowl of egg yolks and stir until completely smooth.
Finally, add 1 teaspoon of rose essential oil and stir once more until the mixture has a beautiful pink-red color.
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Whipping and mixing egg whites
Add 10ml of lemon juice to the bowl of egg whites, then use a mixer on low speed until the eggs form tiny bubbles like soap.
Divide 90g of sugar into 3 portions, adding each portion to the egg mixture and mixing on medium speed until the sugar dissolves.
When adding the last portion of sugar, whisk at high speed until the egg whites are whipped to soft peaks, creating distinct streaks, and when you lift the whisk, the peaks stand but curve down slightly, it’s done.
Tip:
- To ensure the egg whites hold their structure, you should whip from low speed to high speed!
- Additionally, for good egg whites, they must be clean, free from any impurities like oil, yolk, etc.
Divide the whipped egg whites into 2 portions, adding 1 portion to the flour mixture and gently folding the mixture from the bottom up with a spatula. Bring the spatula down to the bottom of the bowl, lifting the heavy mixture up and folding it over to the side (scooping and folding from the bottom up). Continue this process until the mixture becomes smooth.
Then, pour the mixed batter back into the remaining whipped egg whites. Continue folding using the above technique until the mixture is well combined.
Note: This is the folding technique in baking, you should fold correctly to avoid breaking large air bubbles, which would result in a dense cake that doesn’t rise.
See more: 5 basic mixing methods you need to know when starting to bake
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Bake the cake
Preheat the oven to 160 degrees Celsius for 10 minutes.
Pour the cake batter into the chiffon mold and gently tap the mold on the table to level the batter. Then, bake the cake for 45 minutes at 160 degrees Celsius.
When the cake is done, take it out of the mold, turn it upside down, and let it cool.
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Make the frosting
Pour 150ml of whipping cream into a bowl and use a mixer until the cream is whipped to stiff peaks, forming upright peaks that do not droop.
Next, add a little pink food coloring and mix well with a spatula.
When the cake is cool, use a skewer to poke deep into 2/3 of the cake’s height in a circular pattern to make about 6 holes. Then, fill the holes with fresh cream.
Finally, cover the top of the cake with the remaining fresh cream and spread it evenly for a smooth surface.
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Final product
The rose chiffon cake has a beautiful light pink color, with a resilient, fluffy, and super soft texture. Therefore, when eaten, it does not feel dry, and when combined with creamy whipped cream, it is extremely delicious.
2. Rose tea chiffon cake
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Preparation time
1 hour 30 minutes
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Difficulty level
Medium
Ingredients for making rose tea chiffon cake Serves 3 – 4 people
All-purpose flour 45 gr Dried rose buds 12 gr Hot water 50 ml Chicken eggs 3 eggs Sugar 40 gr Vegetable oil 2 tablespoons Salt 2 gr
How to Make Rose Tea Chiffon Cake
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Prepare Rose Tea
Add 50ml of hot water and dried rose buds into a bowl. Steep the tea for about 5 – 7 minutes, then pour the tea into a small cup, discarding the tea leaves.
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Whisk egg mixture
Put 3 egg yolks and 30g of sugar into a bowl, whisk the mixture separately using an electric mixer. Then add the tea and 2 tablespoons of vegetable oil, mixing well to combine the ingredients.
Use the electric mixer to beat the 3 egg whites separately at low speed. When it starts to turn white and form bubbles, increase the speed to medium and add the sugar gradually. Beat until stiff peaks form and set aside.
Tip:
- You need to whisk in one direction to avoid breaking the air bubbles.
- You can add a little lemon juice or cream of tartar (an additive that helps whip egg whites) to make the egg whites whip faster. Lemon juice will help the egg whites whip faster, but too much will alter the taste of the cake, so for safety, you can use cream of tartar.
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Mixing the batter
Sift 45g of type 8 wheat flour and 2g of salt into the egg yolk mixture. Use a whisk to stir well until the mixture is smooth and thick.
Next, add the whipped egg whites to the bowl containing the flour, and use a spatula to gently fold the batter, lifting it from the bottom to the top for a smooth and uniform mixture.
Tip: Avoid stirring the batter vigorously as it will break the air bubbles, causing the whipped cream to deflate and the cake to rise poorly.
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Baking the cake
Preheat the oven to 160 degrees Celsius for 10 minutes before baking the cake to stabilize the temperature.
Line a 20cm chiffon cake pan with non-stick parchment paper (you can adjust according to your own pan). Gently pour the mixed batter into the pan. Tap the pan lightly on the table to spread the batter evenly and break all the large air bubbles.
Bake the cake in the oven at 160 degrees Celsius for about 30 minutes. Once baked, let it cool before removing it from the pan.
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Final Product
The cake has a delicate, beautiful flavor of rose tea and is perfect for those who enjoy a lightly sweet taste. The cake will taste better when served with a cup of hot tea!
What is chiffon cake?
- Chiffon cake is a type of sweet cake belonging to the Foam Cake group (cakes made with whipped eggs to create air bubbles), combined with ingredients such as: flour, baking powder, vegetable oil,…
- Chiffon cake is made with a relatively low amount of flour, instead using more liquid, unlike other types of cakes that have similar ingredients and preparation methods.
- It is precisely because of this special method that chiffon cake is more popular, as after completion, the cake will have a soft, slightly airy texture with a light chewiness.
See more:
What are you waiting for? Hurry into the kitchen and immediately make the delicious rose chiffon cake following the extremely simple recipe from Tastetutorial.com. Wishing you a meaningful gift for the women you love on the upcoming October 20!
